There is a little place tucked away in Homosassa, Florida named The Freezer Tiki Bar. This recipe was inspired by their most popular menu item that keeps locals, and visitors who are lucky enough to find out about the place, coming back again and again.
My intent was not to “copycat” their recipe, instead I wanted to replicate the feeling of the dish. This is food to be shared with good friends. They have to be good friends because you’re all eating from the same pile of delicious food with your hands!
My version uses several of my DIY seasonings and condiments – Creole Seasoning, Crab Boil Mix and Cocktail Sauce. These are items you can easily buy at the supermarket but shouldn’t have to. The ingredients for all of them are things you probably already have in your pantry – or should. So much of cooking well is the satisfaction of having created something special – even if you’re using someone else’s recipe. If you spend an extra 15 minutes to whip up fresher ingredients that are simply the sum of their parts (no additional chemicals or preservatives added to extend shelf life), you can raise your satisfaction level to new heights. The recipes for all three DIYs are in the Tips and Trending section following the preparation steps.
Having noted that, these shrimp are incredibly flavorful on their own and don’t require cocktail sauce, but serving shrimp on their own, without sauce, just seems a little sacrilegious.
Spicy Drunken Shrimp
Yield: Serves 4 Preparation Time: 45 Minutes Cooking Time: 6 Minutes
• 2 Pounds Shrimp (24 to 26 count) with shells on, deveined, rinsed and drained
• 1 Tablespoon Olive Oil
• ½ Teaspoon Tabasco™ Sauce
• 2 Tablespoons Creole Seasoning, see recipe in Tips and Trending
• 24 Ounces of any Beer
• 4 Tablespoons Crab Boil Mix, see recipe in Tips and Trending
• 6 Cloves Garlic, smashed
Step 1. Pat the drained shrimp with paper towels to remove excess moisture then place in a large mixing bowl. In a separate small bowl combine the olive oil and Tabasco™ then pour the mixture over the shrimp and gently fold to coat the shrimp completely. Add the creole seasoning and continue folding until the shrimp are evenly coated. Cover the bowl with plastic wrap and place in the refrigerator to marinate for 30 minutes, stirring after 15 minutes.
Step 2. Combine the beer, crab boil mix and the garlic in the lower pot of a steamer and bring to a boil. Reduce to a simmer and put the steamer basket in place.
Step 3. Add the shrimp to the steamer basket, cover and steam until the shrimp are firm and cooked through; about 6 minutes depending on size. Stir the shrimp only once during the steaming process to make sure they cook evenly.
Serve immediately with a lot of napkins and a container for the empty shells. I like to serve this accompanied by my Cheddar Drop Biscuits.
Tips and Trending
~ We say that this recipe yields enough to serve four people. Honestly we only say that because a ½ pound serving of meat is supposed to be plenty for one person. If you’re serving this with several side dishes that’s probably fine but as a peel-and-eat meal, served with some frosty beverages and good company, double the recipe to really serve four!
• 2½ Tablespoons Paprika
• 2 Tablespoons Kosher Salt
• 2 Tablespoons Garlic Powder
• 1 Tablespoon Freshly Ground Black Pepper
• 1 Tablespoon Onion Powder
• 1 Tablespoon Cayenne Pepper
• 1 Teaspoon Ground Oregano
• 1 Tablespoon Dried Thyme
Combine all ingredients and store the unused portion in an airtight jar.
• ½ Cup Chili Sauce
• ½ Cup Ketchup
• 3 Tablespoons Prepared Horseradish
• 2 Teaspoons Lemon Juice
• ½ Teaspoon Worcestershire Sauce
• ¼ Teaspoon Tabasco™ Sauce
Stir all ingredients together in a small bowl. Cover and refrigerate until ready to use.
Crab Boil Mix
• 1½ Teaspoons Whole Black Peppercorns
• 1 Tablespoon Sweet Hungarian Paprika
• 1½ Teaspoons Dry Mustard
• 3 Bay Leaves, crumbled
• 1 Tablespoon Whole Cloves
• 2¼ Tablespoons Ground Cayenne Pepper
• 1½ Teaspoons Coriander Seeds
• ¾ Tablespoon Whole Allspice
• 1 Tablespoon Garlic Powder
• 1½ Teaspoons Onion Powder
• 1½ Teaspoons Dried Thyme
• 1½ Teaspoons Dried Oregano
• 1½ Teaspoons Dried Dill Weed
Place all of the ingredients in a food processor and pulse until ground. This makes twice as much as the recipe above requires, but you’ll probably end up doubling the recipe anyway!